Miyoshino Jozo Hanatomoe Usunigori Sake Liqueur with Francoise-Josephine building a winery
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Description
with Francoise-Josephine building a winery at Yquem in 1826 (a real rarity for the time)
A licorice snap resides in a plush sweet bed
A meticulous selection is made of distillates from 2 distinct terroirs in the Caribbean Islands of Barbados and Trinidad
Moved by gravity only
native yeast fermentation and was aged in large oak barrels
Miyoshino Jozo Hanatomoe Usunigori Sake Liqueur with Francoise-Josephine building a wineryFourth generation kuramoto Hashimoto Teruaki became the tji at Miyoshino Jz in 2008, and has since turned it into one of Japans most innovative and creative breweries. Hashimoto sees sake brewing as part of the local agriculture, working closely with nearby farmers and adjusting his sake to the rice they grow, not the other way around, as it is in most breweries. Brewing methods are very creative and rely entirely on natural yeast, with an ethos of
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